Table 2.
Degree of hydrolysis (DH) and protein recovery (PR) in WGHs obtained under the influence of Bromelain, Alcalase, Flavourzyme, and A. saitoi protease.
| Enzyme (th, pH, T) |
Bromelain (4 h, 6.0, 60 °C) |
Alcalase (4 h, 8.0, 55 °C) |
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| E/S [U/g] | 2.5 | 5 | 10 | 15 | 25 | 2.5 | 5 | 10 | 15 | 25 |
| DH [%] | 8.0 ± 0.6 a | 12.7 ± 2.1 b | 16.8 ± 1.3 c | 19.5 ± 0.2 d | 25.2 ± 1.2 e | 15.4 ± 0.4 a | 19.0 ± 0.4 b | 23.4 ± 0.6 c | 26.5 ± 0.4 d | 33.2 ± 0.6 e |
| PR [%] | 81.3 ± 3.4 a | 86.5 ± 1.5 ab | 86.5 ± 0.7 b | 89.6 ± 1.7 bc | 92.1 ± 1.6 c | 81.2 ± 1.9 a | 83.5 ± 1.9 ab | 85.5 ± 1.7 b | 89.5 ± 2.2 c | 91.8 ± 2.1 c |
| Enzyme (th, pH, T) |
Flavourzyme (4 h, 5.5, 50 °C) |
A. saitoi Protease (4 h, 4.0, 55 °C) |
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| E/S [U/g] | 2.5 | 5 | 10 | 15 | 25 | 2.5 | 5 | 10 | 15 | 25 |
| DH [%] | 27.5 ± 1.6 a | 40.8± 2.2 b | 48.8 ± 1.8 c | 56.9 ± 2.4 d | 64.2 ± 1.3 e | 6.3 ± 0.7 a | 8.7 ± 0.3 b | 10.3 ± 0.1 bc | 11.2 ± 0.2 c | 12.9 ± 0.6 d |
| PR [%] | 81.4 ± 0.7 a | 86.7 ± 2.3 b | 91.1 ± 1.4 c | 92.8 ± 0.8 c | 92.2 ± 1.4 c | 50.9 ± 1.4 a | 59.8 ± 1.3 b | 67.7 ± 2.4 c | 72.6 ± 2.4 d | 71.1 ± 1.3 d |
Data are mean values for n = 4 ± SD. Row values for a given proteolytic preparation marked with different letters are significantly different (Bonferroni post-hoc test, p < 0.05). th—time of hydrolysis.